Arugula & Fennel Salad With Shaved Pecorino Pepato

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2 tablespoons white wine vinegar

1 teaspoon Thai fish sauce

1 shallot, finely minced

6 tablespoons extra-virgin olive oil

Kosher salt

1/2 pound arugula, washed and dried

1 large bulb fennel, halved, cored and very thinly sliced

3 ounces pecorino pepato cheese

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